Notes: serves 8. Original from p. 139 of our favorite Greek cookbook "The Best Traditional Recipes of Greek Cooking" which we purchased in the Athens Airport in 1998. Begin prepping 2.5 - 2.75 hours before serving dinner, but there are about 45 minutes of non-busy cooking time. Lemon sauce doesn't freeze well (it separates) so only make enough sauce to serve same night and make more sauce when you thaw whatever you froze.
Ingredients
1 large head of cabbage OR 1 jar of 75 grape leaves (for dolmas)
Meat filling ingredients:
4 lbs. ground meat (we prefer 3 lbs. ground turkey + 1 lb. ground beef)
2 medium or 1 large onion, very finely diced
4 Tbsp finely-chopped fresh parsley or cilantro
4 Tbsp finely-chopped fresh dill
6 oz uncooked rice
1 Tbsp + 1 tsp. salt
1 Tbsp + 1 tsp. black pepper
Sauce ingredients (ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE):
1 recipe makes enough for half the cabbage rolls, so double it if serving 8 people at once.
2 eggs (separated)
2 lemons (juice + zest)
1 Tbsp cornstarch
Directions for cabbage:
Soften the cabbage (the cabbage leaves should bend easily but not be mushy):
1. Put about 1" of water into a large pot and sprinkle some salt. Bring water to a boil.
2. Core the cabbage and remove the toughest outer leaves. Place cabbage head in the boiling water (hole down). Cover and cook for 10 minutes.
3. Remove the first few layers of cabbage leaves and allow to cool. Put remaining cabbage head back into the boiling water and cook another 5 minutes. (The purpose of this is so the outer leaves don't turn to mush but the middle layers also soften.)
4. Once all the cabbage is cooked enough to be pliable, remove the cabbage from the pot to a plate to cool enough to handle. Deconstruct the cabbage head once it is cool enough to handle.
Directions for dolmas:
Open the jar of grape leaves and unroll each leaf.
Mix the meat filling:
While cabbage is cooking, in a large bowl, combine the ground meats, dry rice, parsley/cilantro, dill, onions, salt, and pepper. (Wear a latex glove on one hand to mix the meat and seasonings.) Mix thoroughly.
Form the rolls and stack the pot:
1. Line the bottom of the pot with the crunchiest cabbage leaves, or with any torn grape leaves that won't stuff . These will serve to protect the wrapped balls and prevent them from scorching.
2. Cut the largest cabbage leaves in half along the spine. Place a scoop (~1-2 Tbsp.) of meat filling on the edge of each cabbage leaf and wrap. Fold each leaf such that the meat mixture is fully enveloped in cabbage and will remain inside the leaf.
3. Place the stuffed leaves in circles, making layers of wrapped "balls." Try to use up all of the meat with all of the cabbage.
4. When all of the stuffed leaves have been placed in the pot add about 6-8 oz of water, a splash of olive oil, and then lay an inverted plate over the stuffed leaves to keep them intact while cooking. Allow to boil on medium heat (eventually lower to med/low) for 1.5-2 hours, then remove pot from fire.
Prepare egg & lemon sauce (only enough to eat the same night)
1. Zest and juice the lemons. Set aside
2. Separate the eggs, with yolks in a small cup and whites in a medium non-reactive (glass or plastic) bowl.
3. Combine the cornstarch with the egg yolks.
4. About 10-15 minutes before the stuffed cabbage rolls are ready, beat the egg whites (with an electric mixer) until they form stiff peaks.
5. Gradually add the egg yolks & cornstarch, and the lemon juice & zest, while continuing to beat everything to combine well.
6. Slowly and gradually add the liquid from the bottom of the gravy separator (put fat into fat jar).
Once all the fat-free liquid is incorporated into the sauce, pour the sauce back into the pot, over the cabbage rolls. Gently shake the pot a few times to make sure the sauce spreads everywhere. Serve immediately without reheating (although it's OK to place the pot back on the hot "off" burner).
Comments